Evening star. [volume] (Washington, D.C.) 1854-1972, 1887-06-04

SCNErH OF RECIPES FOR WHOLESOME DISHES AND
DAINTY DEssKKrs-How To MAKE CAKES. cUsTARps
AND PUDDINGs, FAMILY STOCK, STRAWBERRY JAM
STRAWBERRY ICE-CRgAM. ETC
DAYTON CASE.-ITwo cups Of sugar. one cup of
butter, four eggs one cup OF milk one teaspoonful
In the -four.
FEATHER CAEE.-TaEe two cups OF sugar, one
hall cup OF butter, two-thiris OF 4 cup OF niIk
three cups OF Hour three eggs and three tea
spoOnfuis NJ iiorsfOrd's baking powder. Flavor
caEeI
SCOTCH CAxEs-stir together four pounds OF oat-
meal two pounds wheat -four, two tablespoons
brown s'gar, one-haf teaspoon soda, and one and
One-aalI pounds lard. adding sufficient water 10
form stif batter Roll thin. cut In squares and
bake In quick oven
GRAHAM MrFFlSs-Two cups OF sour milk: one
teaspOonful soda; two teaspoonfuls sugar; little
salt and graham -four to make moderately stin
batter Add the soda TO the milk and beat for
few moments before adding the other Ingredients.
Bake In hot CREASED gem tins.
RICE Fruit PUDDING.-One large teacupful OF
rice. a little water TO cook It partially; line an
earthen basin with the rice III up with quartered
apple, o. any fruit you choose; cover With rice.
Tie cloth over the top and steam one hour. Serve
with sweet sauce. DO not butter the earthen
dish.
SPANISH CUsrARD.-The yelks OF six eggs beaten
I'D with as much water as the six egg-shells viii
contain: sugar and flavor to taste; cook over a
sloGv are, stirring constantly. Do not allow the
eustard 30 boil When 1t thickens take it from
the fire to cool When cold beat up until light,
and serve in custhri cups.
ITALIAN DREssING.-Put one teaspoonful Of salt
md one-half teaspoonful OF black pepper, with
a dash OF cayenne. into n bowl. Add gradually six
salt is dissolved, then add by degrees two table
spOonfulS OF vinegar; stir continually for one
minute and IL IS ready for use.
SPONGE JELLY RoLI--Four eggs one cup and
half of J1aEi
the whites separately and the sugar and yelks to-
gcther lll very light: then add part OF the whites
then cup of flour, then beat well, then little
mOre -four, then the rest OF the whites and stir
easy, put 10 III and bake Spread and roll as quick
a. you can.
PLAIN CAKE.-Take half cup OF butter one cup
OF sugar, half cup of sweet milk two eggs two
cups Ot -four, two tcaSpOonfulS OF baking powder;
beat the eggs very light, the whites and yelks
Ecther; put IN about two teaSpOOnfulS OF caraway
seed III this Is eaten when IL IS fresh it is very
nice, and cannot be distinguished from more ex-
pensive cake.
SOFT GISGERBREAD.-One cup OF molasses: one
cup sugar; one cup butter; one cup sweet milk;
four cups hour; four eggs; teaspoonful ginger;
one small teaspoonful OF soda dissolved In milk.
Beat the mOidSSeS- butter, sugar and spice to a
cream: whip In the beaten yelks, the milk and
lastly the whites, alternating with the hour.
Bake IN two l0ayeS.
PURGE OF FRESH BEANs.-Put three pintS OF
young fresh-shelled beans into a stew-pan with
enough sailed water to cover them. Let them boil
I'LL perfectly tender, then rub them through
sieve. and dilute the pulp with little good gravy,
adding three ounces OF butter, and seasoning TO
taste with salt and pepper; stir the whole over
TIE fire until thoroughly hot and serve at once.
RAGoUT OF BEEF.-One and a half pounds Of beef.
cut IN pieces two inches square. Put enough
drippings or butter on a pan to prevent the meat
from burning add teaspoonful Of -four and then
the pieces OF meat. When the flour Is brown
cover the meat with boiling water, season with
pepper and salt Let IL cook slowly until tender.
1I holt hklr QFlQtN f-ha
How TO BAKE APPLES FOR BREAKFAsT.-Wash and
core the apples, I'LL the space IN each with good
brown sugar. set them in pan add one cupful OF
hot water and bake In a hot oven. Remove the
apples when done. and take the skin from one.
MASKING the pulp and adding IL TO the fruit juice
IN the pan with little salt, some nutmeg or Gin
namon- Pour this juice over the apples, and they
VIII be set in a rfch jelly when cold.
Han CRoQUETTES.-Take one-quarter OF pound
OF grated ham and mix with IT two ounces OF
mashed potatoes; melt piece OF butter in sauce
pan: add the mince season with a little pepper,
very little stock, little powdered sweet herbs
and chopped parsley; stir until quite hot: then
add. on the fire, the yelkS of two eggs: lay the
nince or plate TO cool; make IL into crOquettes;
roll them In eggs and then in brown bread crumbs,
and fry In hot lard; serve with fried parsley
MUFFINs.-One pint OF -four, two teasDOonfus OF
baking powder teaspoonful of salt, one tablet
spoonful Of butter on tablespoonful OF sugar. two
eggs, one pint OF milk. Mix and sit the -four, baS
iag powder and salt. Rub the butter and sugar TO
a cream, add the eggs and beat till smooth then
mix II with the -four and, lastly pour in the milk
and beat the whole rapidly Till very light. Then
pour the batter into buttered geIn-panS or muffin
rings with bottoms. filling them about two
thirds fun. and bake in quick oven.
SWEET WAFERs.-Six eggs; one pint -four; two
ounces melted butter; one and one-half cups
powdered sugar; one cup milk; one teaspoonful
nutmeg. Beat whites and yelks separately and
very stiff: rub The sugar and butter together and
work IN first the yelks, then the milk, then the
-four and whites. Bake In well-buttered wafer or
waf1ie-lrOns very quickly, browning little as
possible. Roll them while hot upon a smooth
round stick not larger than your little finger,
slipping It OUT carefully when the cake takes the
night shape.
LEMON JUICE THAT WILL KEEP-Squeeze the
juice into basin. then strain it off, perfectly free
from the least pulp or pith. Have ready some
perfectly clean and dry bottles; I'LL them up Just
to the shoulder: then add sufficient sweet oil TO
cover the top OF the lemon juice entirely. Cork
the oEttles uehLly, anu Keep mem uRrishI III
phlafs are BEST, because when the oil Is removed
the lemon Juice does not keep long. The peel Also
Will keep II dried and kept from the dust, and Is
quite as good TO CRATE.
PORTUGUESE CAKEs.-Beat half pound butter to
q cream. add half pound powdered sugar. half
pound -four. and the yelks CT five eggs. Beat the
Ingredients thoroughly together. ana mix In grad
uaIly one tablespoonful OF Orange-nOwer water. a
wine glass of sherry, four ounces OF picked and
dried currants, and lastly the whites OF the eggs
previously beaten TO firm froth; beat the mix
lure Tor few minutes. pour into small buutered
tins. and bake In a brisk oven From twenty 10
ii-ty minutes according to the size OF the tins,
W., suffice TO bake them
How To BOIL ONIoNs.-To every quart Of onions
you Will need quart or cold water and half
tablespoonful OF salt Boil slowly for two hours
then drain IN cOlander and let them get cold.
MAXI a sauce with tablespoonful OF butter, the
same Of -four and one-haf pint OF milk; rub butter
AMI Hour thoroughly together and add little
black pepper: boil the milk and pour IL over the
four and butter. and stir all the time to keep
smooth, put the onions Iii the sauce and let
them remain until the sauce bOilS; the
sauce ought 20 be very thick when served.
THERMOMETER should be hung In every sick
rom, and the temperature should be carefully
regulated by IT, An open fireplace IS the best
ventilation when it can be had. II the room is
warmed 10y steam, coal stove. register, keep
meta! dish nlled with boiling water where IL VIII
keep hot 10 mOisten the atmosphere. A window
SHOULD be arranged 10 open from the top, with a
Piece Of baiZe or coarse flannel tackled across, TO
admit fresh air without draught. The general
temperature should be kept at SiXty-eight degrees
although ~ must be regulated according 10 the
nature OF the disease.
SrEwED matchmaking a pound Of apiDe- or
OF straw maccarOni, one cup OF milk, one tea
spoonful OF minced onion, one tablespoonful OF
butter half cupful Of cheese, pepper and salt 10
taste, Bit OF soda In the milk. Break the macca-
rUni INTO short pieces, and cook about twenty
minutes In boiling water, sailed. Meanwhile heat
The mix, dropping In a tiny pinch or soda with
The onion, 10 the scaIdlng point. Strain out the
onion, drain the water from the maccaroni and
put the milk into saucepan stir In the butter,
cheese, pepper, and salt, finally the maccaroni.
Cook three minutes and turn Into deep dish.